1. Thaw the peaches in a large bowl filled with water until they are no longer frozen.
2. Drain the peaches in a colander when they are thawed and place them in a large bowl.
3. Add almond flour, granulated sugar, brown sugar, lemon juice, and vanilla extract, and stir with a large spoon to combine.
4. Get out a large baking dish and coat in canola oil. Pour the filling into the baking dish.
5. Get out another large bowl to prepare the topping. Whisk the almond flour, rolled oats, brown sugar, coconut sugar, cinnamon, nutmeg, and ginger together to thoroughly combine.
6. Add the margarine or butter and stir in with a fork.
7. Stir in the pecan halves and oatmilk with a spoon.
8. Spoon the topping over the filling.
9. Preheat the oven to 400 degrees and bake the peach crisp for 40 to 50 minutes.
